Asparagus with Raspberry-Shallot Vinaigrette

This asparagus with raspberry-shallot vinaigrette is a stunning side dish made with tender blanched asparagus, and a tangy shallot-infused vinaigrette. It’s quick and easy and surprising as heck. Here’s how to make it.

A white oval platter filled with asparagus with raspberry-shallot vinaigrette, and pickled shallots scattered on top.

We’re fans of simple when it comes to how we prepare asparagus. It doesn’t get a lot simpler—or more surprising—than this inspired melding of earthy asparagus, sweetly tart raspberry vinegar, and sharp shallot out of our rotation anytime soon. If ever.–Renee Schettler

Asparagus with Raspberry-Shallot Vinaigrette

  • Quick Glance
  • (1)
  • 15 M
  • 40 M
  • Serves 4
5/5 - 1 reviews
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Ingredients


Directions

Fill a large frying pan with salted water and bring it to a boil. Trim off the woody portion of the asparagus spears, and place the asparagus in the boiling water. Sprinkle with salt and cook for 2 minutes, or until the asparagus is crisp-tender. Drain.

Tester tip: If the asparagus are particularly thick, make sure to peel the bottom thirds of the spears, otherwise you’ll have a mouth full of fibrous toothpicks.

Fill a large bowl filled halfway with ice water. Transfer the asparagus to the ice water until cool. Drain the asparagus and pat them dry.

In a small saucepan over medium heat, combine the vinegar and shallots and bring to a simmer. Remove the pan from the heat and let cool. Strain the vinegar into a bowl, reserving the shallots separately.

Slowly add the grapeseed oil and olive oil to the vinegar, whisking constantly to blend. Whisk in the parsley. Taste and adjust the vinaigrette with more vinegar or oil and salt and pepper to taste.

Arrange the asparagus on plates, and pour the vinaigrette over it. Garnish with the reserved shallots and serve. Originally published April 14, 2009.

Print RecipeBuy the Relaxed Cooking with Curtis Stone cookbook

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Recipe Testers' Reviews

I have worked as a recipe tester for as long as I can remember, and recipes like this are why I do it. I have no idea how I’ve come to be almost 50 years old and have never, ever owned raspberry vinegar. THIS STUFF IS A REVELATION! I purchased a bottle from Edmond Fallot and wanted to drink it.

Since I was only able to locate 1 bunch of asparagus right now in the stores, I halved the recipe. Just 1 bunch of asparagus served 2 people—we ate a lot of it because it was so good.

I trimmed the asparagus ends and peeled the bottom of the stalks. Overall, this recipe comes together quickly and is perfect to make ahead of time and put together at the last minute. My friend was over and she literally licked the plate. (Don’t tell her I said so.) The dish is fresh, bright, and perfectly balanced. It was spectacular at room temperature and equally delicious chilled the next day. Brilliant recipe. Just brilliant.

This easy but flavorful recipe is a definite make. And the presentation is beautiful. The crisp asparagus combined with the raspberry-shallot vinaigrette would add interest to most any meal. And this recipe can be done in stages; you can make the vinaigrette earlier in the day if you wish, or leave everything to the last minute.

I prepared this dish and let it sit ready to be served for almost a half hour and it looked and tasted great. This is the kind of interesting, but easy, side dish that can make a meal.

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Comments

    1. Ali, we were sorta surprised—not to mention relieved!—when we read that finger trick, too. Who’d a thunk it? I mean, it’s not like Miss Manners said it, but as long as someone said it, I’m willing to take it as gospel. And you’re quite welcome.

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